Silken Tofu
Creamy and delicate, silken tofu offers a subtle, barely-there taste that melts in the mouth. Its velvety texture makes it a luxurious addition to both savory and sweet dishes, effortlessly absorbing flavors while adding a rich, smooth mouthfeel.
Where it comes from
Rooted in East Asian cuisine, silken tofu has been cherished for centuries, particularly in Japanese dishes like miso soup and agedashi tofu. Its unique texture is a product of its production process, differing from firmer tofu varieties.
In the kitchen
Silken tofu is a soft, creamy form of tofu with a high water content. It is used in both savory and sweet dishes, such as soups, smoothies, and desserts. Silken tofu's delicate texture allows it to blend seamlessly into dishes.
What's different
- Unpressed: highest water content, custard-like texture that breaks at a touch.
- Used uncooked or in gentle dishes (hiyayakko, mapo tofu) — too delicate for stir-fry or grill.
Other forms of Tofu
Nutrition (per 100g)
Values are AI-estimated, not from a laboratory database